Orange Julius Recipe Recipe - The Cookie Rookie® (2024)

FAQs

What did the original Orange Julius have in it? ›

But it was Freed/Fried's real estate agent, Willard “Bill” Hamlin, who made the first real Orange Julius. Hamlin convinced Freed/Fried to carry his secret powdered vanilla-ey formula that turns blended orange juice, sugar syrup, and crushed ice into that icy cold, fluffy, Creamsicle-y drink.

A bit of history of success, Orange Julius was the official drink of the 1964 World's Fair. In 1987 DQ Dairy Queen bought the rights to the Orange Julius Chains and marketed the drink at their DQ Treat Stores. Now in 2023 Dairy Queen seem to be phasing the drink away from some of its stores.

Orange juice and vinegar both contain acids which react with the calcium carbonate in the eggs to produce carbon dioxide gas. This is why the eggs fizz in those liquids. Over time, this reaction has the effect of destroying the egg shells and leaving behind the inside of the egg.

An Orange Julius is a blend of frozen orange juice concentrate, milk, vanilla, sugar, and ice. It's not quite a smoothie; it's too sweet — more like a dessert — to be considered a smoothie. And it's not as milky or thick as a milkshake, either. It's sweet and frothy, lightly frozen, and tastes just like a Creamsicle.

An Orange Julius is a cool, creamy drink that was created in the 1920's in Los Angeles. Which makes perfect sense since that part of the country is well known for its oranges. (Orange County got its name for a good reason!) The Orange Julius is made up of ice, orange juice, sweetener, milk, and vanilla.

The Julius Originals preparation method for DQ locations uses the Misty^® slush, and the Julius Originals preparation method for Orange Julius locations (Orange Julius without a DQ component) uses simple syrup. Nutritional information between the two preparation methods may vary significantly.

Yes. The original recipe for Orange Julius, developed in the 1920s, contained raw egg whites to create a frothy texture. The recipe was updated in the 1980s for food safety reasons.

Orange juice is now commonly marketed as smooth (no pulp) juice and juice with pulp (or 'with bits' in the UK) (OJP). The pulp is derived from the cellular tissues of the endocarp [22].